Cream for Fruit
From Original White House Cookbook, 1887
Serves 1
Should resemble fresh cream.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 227. The excerpt below is the record exactly as published.
CREAM FOR FRUIT. This recipe is an excellent substitute for pure cream, to be eaten on fresh berries and fruit. One cupful of sweet milk ; heat it until boiling. Beat together the whites of two eggs, a tablespoonful of white sugar and a piece of butter the size of a nutmeg. Now add half a cupful of cold milk and a teaspoon- ful of cornstar
Cook this with the app: pantry check, scaling, and the assistant.